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Mukund V. Karwe, Ph. D.

Mukund V. Karwe, PH. D.

Distinguished Professor
mkarwe@sebs.rutgers.edu
63 Dudley RD
(848) 932-5513, (848) 932-5083
(732) 932-6776

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Teaching

At Rutgers University and elsewhere

 

FullSemester Courses
  1. Instructor and Co-coordinator, “Food Engineering Fundamentals and Processes,” (16:400:507, 4 credits), a core course in the graduate curriculum of the Department of Food Science, Rutgers University: Fall 1991(2/5), Spring 1993 (2/5), Spring 1995(1/2), Spring 1996(1/2), Spring 1997(3/5), Spring 1998(3/4), Spring 1999 (3/4), Spring 2000(3/4), Spring 2001(3/4), Spring 2002(3/4), Spring 2003 (3/4), Spring 2005* (full), Spring 2006 (full), Spring 2007 (full), Spring 2008 (full), Spring 2009* (full), Spring 2010 (full), Spring 2011* (full), Spring 2012 (full), Spring 2013* (full), Spring 2014* (full), Spring 2015* (full), Spring 2016 (full), Spring 2017* (full), Spring 2018 (full). Average enrollment: 25
    *simultaneously taught via live video conferencing to students at PepsiCo (Valhalla and Plano), Quaker Oats (IL), MasterFoods USA (NJ), and USFDA.
  2. Instructor, “Thermal and Non-thermal Processing of Foods,” (16:400:609, 3 credits), an advanced graduate course in the Department of Food Science, Rutgers University. Developed this new course and taught for the first time in Fall 2002, 2004, 2006, 2008, 2009, 2011, 2012, 2013, 2014, 2015, 2017. Average enrollment: 5
  3. Instructor, “Processed Foods: Good and Bad,” Byrne Seminar for First Year Students only. Fall 2014. Spring 2016. Enrollment: 20
  4. Instructor, “Thermal and Non-thermal Food Processing,” a graduate/undergraduate course in the Department of Chemical Engineering, Indian Institute of Technology, Bombay, Mumbai, India. Spring 2004. I was on sabbatical leave there. Enrollment: 30
  5. Instructor, “Food Process Engineering,” (11:400:302, 4 credits), a required undergraduate course in the Department of Food Science, Rutgers University: Spring 2008 (1/3). Fully responsible for lectures, examinations, homework, laboratory experiments and grading. Supervised one teaching assistant.
  6. Instructor, “Introduction to Food Engineering Fundamentals,” (11:400:401, 4 credits), a required undergraduate course (4 credits) in the Department of Food Science, Rutgers University: Fall 1988(full), Fall 1991(1/2), Fall 1992(1/2), Fall 1993(1/2), Fall 1994(1/2), Fall 1995(1/2), Fall 1996(1/2), Fall 1997(1/2), Fall 1998(1/2), Fall 1999(1/2), Fall 2000(1/2), Fall 2001(1/2), and Fall 2003(1/4). Fully responsible for lectures, examinations, homework, laboratory experiments and grading. Supervised one teaching assistant. Average enrollment: 20
  7. Instructor and Co-coordinator, "Food Science Forum," a 1credit course for seniors in food science. In this course, we discuss current issues related to food science. It is a highly interactive course. Spring 2000 and Spring 2001.
  8. Coordinator, “Seminar in Food Science,” (16:400: 602, 1 credit), a graduate course in the Department of Food Science, Rutgers University, Fall 1995 and Spring 2018. This course is a requirement for every graduate student in the Department of Food Science. I was responsible for organizing student seminars related to their research (M.S. and Ph.D.), guiding students on how to prepare and give technical presentations, evaluating their presentations and assigning final grades.
  9. Co-Coordinator, “Seminar in Food Science,” a required graduate course (1 credit) in the Department of Food Science, Spring 1995. Assisted the course coordinator Karen Schaich in the evaluation of student seminar presentations.
Short Courses
  1. Instructor, “Food Processing & Engineering,” in Introduction to Food Science short course offered for industrial participants, SEBS Office of Continuing Professional Education 2011, 2012, 2013, 2014, 2018. Average number of course attendees: 45
  2. Instructor, “Dehydration,” and “New Food Processing Technologies,” in Culinology® for Chefs course, January 2006, August 2007, and October 2008.
  3. Instructor, “Baked Snack Foods,” Reading Bakery Systems, Reading, Pennsylvania, August 2007 and August 2008.
  4. Coordinator and Instructor, Gloucester Summer Institute in Food Science for Middle- and High- School Teachers. Workshop title: “The Science of Food: A Bridge Connecting Secondary, Postsecondary, and Higher Education,” July 24-26, 2007.
  5. Coordinator and Instructor, “Food Engineering for Non-Engineers,” at the Cook College Office of Continuing Professional Education, Rutgers University, offered mainly for industrial participants. Summers of 1998, 1999, 2000, 2001 and 2002 (with Leon Levine).
  6. Instructor, “Rutgers Summer Institute in Food Science for High School Science Teachers,” July 1998, and July 1999.
  7. Instructor, “Extrusion Technology,” offered by the Center for Advanced Food Technology and the Cook College Office of Continuing Professional Education at Rutgers University. March 1991.
  8. Coordinator and Instructor, “Food Engineering Principles, Practice and Problem Solving,” at the Cook College Office of Continuing Professional Education, Rutgers University, offered mainly for industrial participants with engineering background. June 2-4, 1997 (with Leon Levine)
  9. Coordinator and Local Host, “Particle Image Velocimetry,” offered by Dantec Measurement Technology, Mahwah, NJ. January 31, 1996 and June 29-30, 1998.